Bake On

Cinnabon Cinnamon Roll Cake Recipe

Last week, I tried a new recipe I found on Pinterest and it was an epic fail.  Although my boyfriend said he liked it, it looked awful and as the Blueberry Buckle cake slowly sank, I nearly swore off all Pinterest recipes.

But thankfully, I didn’t.  

Recently, I pinned the Cinnabon Cinnamon Roll Cake and I just knew I had to try it.  

I knew if the photo was as good as it looked, then I would be in heaven and I was!  The best part was that all of the ingredients were in my cabinets; the stars were aligned.  

Here’s the photo that intrigued me:

The above photo and recipe are from Six Sisters’ Stuff.  I modified the recipe slightly and it was a success!  So far, I've made this recipe twice and it will not be my last.

Cinnabon Cinnamon Roll Cake Recipe

Ingredients: 
Cake:

1 & 1/2 cups flour

1/2 cup white sugar

1/4 teaspoon salt

2 teaspoons baking powder

3/4 cup rice milk

1 egg

1 teaspoon vanilla

2 Tablespoons butter, melted

Cinnabon Topping:
1/4 cup (1/2 stick) butter, softened

1/2 cup brown sugar

1 Tablespoon flour

1/2 Tablespoon cinnamon

1/3 cups nuts (optional)

Glaze:

1/2 cup powdered sugar

1 teaspoon water

Directions:

Mix flour, sugar, salt, baking powder, milk, egg, and vanilla.  Once combined well, slowly stir in 2 T melted butter.  Set aside. 

In a medium bowl, mix 1/4 cup of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.  If you opt out of the nuts, you can blend this in a food processor. 

Pour half of the cake batter into a greased 8x8" baking pan.  Add half of the cinnabon topping, and then add the remaining cake batter.  Drop the remaining cinnabon topping evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 35-40 minutes or until toothpick comes out nearly clean from center.   

Place powdered sugar in a large bowl and add a portion of the water.  Whisk until smooth.  Continue to add more water as needed to get the desired consistency.  Drizzle over warm cake.   

Serve warm or at room temperature. 

Before:

After:

Enjoy!

New Beginnings

I am very excited to start my brand new blog! I started Sweet Pea's Corner so that I could share recipes and my experiences creating recipes, adapting recipes and best of all eating it all! Well, maybe not eating it all, but there are times that it just can't be helped!

For instance, those triple chocolate mint cake cookies were just too good not to eat; the flavors exploded with mint goodness and one-by-one, the cookies vanished before my eyes. Thankfully, I had some restraint and gave one to a friend and saved two for my boyfriend before I scarfed down the remaining eleven.

My specialty is baking and I love all things sweet, so I'll start from here and perhaps I'll add some trials and errors with my actual cooking as well.